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Roasted Vegetable Sandwich

Roasted Vegetable Sandwich

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Parchment paper sheet
  • 1 Knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Spoon
  • 1 Oven

Ingredients
  

  • 1 medium red bell pepper sliced
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 1 small red onion sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 ciabatta rolls sliced
  • 4 tablespoons hummus
  • 4 ounces feta cheese crumbled
  • 1 cup arugula

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Line a baking sheet with parchment paper.
  • In a mixing bowl, combine red bell pepper, zucchini, yellow squash, and red onion.
  • Drizzle the vegetables with olive oil and season with salt and black pepper, then toss to coat.
  • Spread the vegetables in a single layer on the prepared baking sheet.
  • Roast the vegetables in the preheated oven for 20-25 minutes, until tender and lightly browned.
  • Remove the vegetables from the oven and let them rest for 5 minutes.
  • Toast the ciabatta rolls in the oven for 2-3 minutes or until lightly crisp.
  • Spread 1 tablespoon of hummus on the bottom half of each ciabatta roll.
  • Layer the roasted vegetables evenly over the hummus on each roll.
  • Sprinkle crumbled feta cheese over the vegetables.
  • Top each sandwich with a handful of arugula.
  • Place the top half of the ciabatta roll over the arugula and press gently to secure.
  • Serve immediately and enjoy.

Notes

For best results, choose fresh, high-quality vegetables and try to slice them evenly for uniform cooking. Adding a dash of balsamic glaze or a pinch of fresh herbs like basil can elevate the flavors even more.
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